Mushroom Stuffed Chicken in Alfredo Sauce
The most tender and juicy chicken breast stuffed with sautéed mushrooms in a creamy Alfredo Sauce. Perfect for a quick and easy dinner served with mashed potatoes or your pasta.
- 4 chicken breasts, skinless and boneless
- 12 oz mushrooms, sliced
- 1/2 medium onion, chopped fine
- 1 garlic clove, minced
- 2 tsp canola oil
- salt, pepper to taste
- 8 oz sliced provolone cheese
Preheat oven to 375F at step 6.
Slice mushrooms. Finely chop onion. In a skillet over high heat, add oil. Once hot, add mushrooms and onions. Sautee until mushrooms are golden in color, add 1 minced garlic clove. Turn off heat.
Lightly beat the chicken breast with a meat mallet so the chicken is even in thickness. Season chicken on both sides with salt and pepper. Cut opening in the chicken to create a pocket (don’t cut all the way through).
Add 2 slices of cheese into the pocket of the chicken. Generously add the sautéed mushrooms. With a toothpick seal the edges, optional.
In a large skillet, on high heat, heat 1 Tbsp oil. Once the oil is hot add stuffed chicken. Sear chicken until golden flip chicken and sear again, turn down heat and cover skillet. (Note: Before adding the Alfredo sauce, the chicken should be almost fully cooked and not pink on edges of chicken.) REMOVE TOOTHPICKS. Meanwhile, prepare Alfredo sauce. In a small saucepan, add heavy whipping cream, Parmesan cheese, garlic, butter, flour and seasoning. Place onto stovetop on medium heat. Whisk vigorously until and of the ingredients are incorporated and come to a boil. Turn heat down and simmer 1 minute. Pour Alfredo sauce into the skillet over chicken. Cover tops of chicken with remaining cheese. Cover skillet with foil or lid and bake 15-20 minutes, until chicken is fully cooked and cheese melts. Garnish with fresh herbs.
Enjoy with mashed potatoes or pasta. Pour some of the Alfredo sauce over the mashed potatoes as a gravy. SOO good.!